Pasta, potatoes and pesto!

This is another almost Jamie Oliver dish. I wanted to make “Tagliatelle Genovese.” In his book he says it’s a classic from Genoa. The picture reminded me that I had some green beans in the fridge that had been waiting for two weeks. Even better, the recipe needed a pesto, and I already had some leftover pesto — awesome! \(^o^)/

served

His recipe also had some fancy named potatoes (“Maris Piper or Desirée potatoes”), I just used potatoes and sweet potatoes. I also added a few more things as follows:

I already had the leftover pesto so I pulled it out of the fridge. Cut the bacon into small pieces and fried it till crispy and set it aside.

the potatoes, green beans and carrots, cooked and ready to go.

In Jamie’s book, he starts cooking the potatoes in lots of salted water, when they’re close to being done he adds the pasta, then the green beans. They all finish cooking together. I prepared and cooked them all separately first.

all in one bowl, except the avocado

In a large bowl, put the pasta, potatoes, green beans, carrots, bacon, some grated cheese and the pesto. Mix it all together till the pesto coats everything evenly. At this point I realized I didn’t have enough pesto and I didn’t want to make more from scratch so the avoccado was a nice easy addition.

mixed, before adding the avocado. This is a good time to warm it up is you need to, before the avocado is added.

Cut the avocado into small pieces, add salt, ground pepper and the lemon juice, mix.

avocado, salt, pepper, lemon juice

Add to the mix in the large bolw. Mix. Serve with a sprinkle of grated parmesan cheese on top.